Saturday, January 19, 2008

How is it that I've never cooked a pork roast before? It was so easy and so much more juicy and flavorful than regular old pork chops. I couldn't decide on which recipe to use so I combined a number of recipes to create my own. The apple mash really adds a nice touch instead of the usual jarred applesauce.7 garlic cloves2 sprigs of fresh rosemary10 large sage leaves1/4 cup flat leaf parsley1 (3 pound) boneless pork loin roast, trimmed of all visible fatcoarse saltfresh ground black pepper2 large Granny Smith apples, cored and diced1/2 cup apple jelly1 Tbsp cider vinegar

Place 3 garlic cloves, rosemary, sage, and parsley in a food processor and pulse until a paste forms. You have to scrape down the sides one or two times to enusre that everything is ground up evenly. Season pork with salt and pepper and rub herb paste over top and sides of the roast. Dice remaining 4 garlic cloves and spread on the bottom of the baking dish with the diced apple. Place roast on top of apple and garlic mixture. Insert a meat thermometer into the center of the roast and cook for 20 minutes.

Place the apple jelly and cider vinegar in a small saucepan. Heat over low heat until the jelly liquifies. After the first 20 minutes of cooking the roast, brush the apple jelly over the surface of the roast. Cook for another 10 minutes and brush with the jelly again. Continue this process ever 10 minutes until the thermometer reads an internal temperature of 150 degrees.

Remove from the oven and tent with foil; let stand for at least 10 minutes prior to slicing and serving. Place the roast on a serving tray, leaving the apple and garlic in the baking dish. Lightly mash the apples and garlic with a potato masher or fork; transfer to a small serving bowl to serve as a garnish for the pork.

Hey guys, love the site and the pork looks great. The pictures are wonderful as well. I just did a Pork Tenderloin myself with a Romesco sauce. If you have the time please come by and take a look and let me know what you think. http://cookingquest.wordpress.com

About Me

Weight Watchers DISCLAIMER

This blog is not supported nor endorsed by any part of the Weight Watchers corporation. All point values are figured using the Weight Watchers eTools and are assumed to be as accurate as possible.

Recipes that are labeled as "Core (WW)" may contain trace amounts of non-Core ingredients, but the point value per serving of those ingredients would figure to be .5 points or less in all cases.

If you see a discrepency, feel free to leave a comment on that recipe and I will look into it as quickly as possible.

"Sup?

I love to cook and read about cooking so it only made sense to start a blog, right? Most of my recipes are Weight Watchers friendly since that is my M.O. right now. Down over 20 pounds so far and I haven't really had to sacrifice anything. Mostly just fried things, which I shouldn't be eating anyway. ;)